Cheddar Beer Rolls

Let the Good Times Roll
I am not a huge beer drinker. I really have to be in the mood for a beer. And even then, I have very specific beer tastes. It’s either a lighter beer like a Corona when it’s hot or I am on a beach. Or, usually, when it’s cold outside at the tailgate, it’s a Guinness or other type of stout. Nothing in between.

I do, however, cook with beer…a lot.

I have a number of recipes that involve beer from Beef Short Ribs Braised in Dark Beer with Bacon and Red Onion to Spicy Beer Marinated Flank Steak but one of my favorite ways to cook using beer is to make bread.

Sure you could do a straight-up beer bread like my Classic Beer Bread recipe which is a great addition to any fall chili or soup dinner. But, if you are looking for something with a twist give this Cheddar Beer Rolls recipe a shot. They are great on the table as dinner rolls. But, they work equally well when made into hamburger buns for a little something unexpected to up your tailgating game…and if you really want to get crazy, add some diced jalapeños.

Cheddar Beer Rolls Recipe
Adapted from NY Times Cooking
Yields 12 dinner-sized rolls or 6 hamburger buns

The addition of beer makes these Cheddar Beer Rolls recipe especially light and fluffy. And, you can also make delicious burger buns. Read more…

Tri-Colored Orzo Salad Revisited

Amy is on vacation this week, so we are pulling up this favorite recipe from our archive. This Tri-Colored Orzo Salad is something we make at least twice a month during hot weather. And, is the perfect accompaniment for grilled food.

This is a favorite salad that Amy says she makes whenever she has a BBQ or just needs an easy, tasty, goes-with-anything side dish. This recipe is adapted from Giada De Laurentiis. Every time she makes it people ask for the recipe.

The key is to use good quality olive oil. Try this tonight with anything grilled and any leftovers are great as a light lunch the next day!

Tri-Colored Orzo Salad
Recipe adapted from Giada De Laurentis and Foodnetwork.com
Yields 4 to 6 servings
Read more…

Arroz Con Leche (Mexican Rice Pudding)

Pudding it out there
You don’t see a lot of pudding anymore. True, there are the pudding cups calling your name from the dairy aisle. But, actual pudding is not to be found. Growing up it was everywhere. If you were one of the cool kids who got the Jello Pudding cup in your lunch, it was a very good day. Then there was the pudding pop in the frozen section. Jello was trying to take over the world in the 80s…

My grandmother was a big fan of tapioca pudding. It’s one of my absolute favorites as well. If we were lucky, she would make some when we visited her house. She had these cool, stemmed glass cups that she used specifically for the pudding. I still have them—only now I’ve upped the game a bit.

I think it’s because of my love for tapioca that I fell head-over-heels for the Mexican version, Arroz con Leche. Truth be told, they are not exactly the same. Tapioca tends to be a bit thicker and has more of a custard consistency.

It’s the cinnamon in the Arroz that does it for me. And sometimes I add a little lime zest for some zing if I’m feeling sassy. Many traditional recipes add raisins to the pudding. Personally I am not a fan. The soft rice with the raisins is a textural problem for me. Plus, my kids hate raisins.

You can top the pudding with lots of fun stuff from pineapple to mango and some grated coconut. As the days get hotter, this simple chilled dessert option can be a nice change from the usual ice cream. And, it a fantastic ending to you taco Tuesday!

Arroz Con Leche Recipe
Yields 4 servings
Adapted from Lil Luna

This pudding is delicious as directed in the recipe, and also takes well to the addition of toppings. Some suggested toppings are grated coconut, diced fruit (such as fresh mango, banana, and pineapple), toasted slivered almonds or chopped walnuts, and brown sugar for extra sweetness. Read more…

“Dirty” Rice (Cajun Rice Dressing)

Getting’ Dirty
The arrival of February means we leave the dullness of the last days of January and move headlong into a series of events that happen within the span of two weeks. First up is Super Bowl Sunday and while it may not be as exciting this year due to restrictions and whatnot, it is still an afternoon of much-needed and appreciated entertainment. Next comes Valentine’s Day which will also see its celebrations dimmed by the current situation. But, it still gives us something to celebrate and it highlights the importance of letting the ones you love know how you feel. And lastly, bringing up the rear, is Mardi Gras…

I recognize that, outside of Louisiana, Mardi Gras may not be that big of a deal. Ash Wednesday is much more widely observed. I, however, see Mardi Gras as an excuse to make recipes from one of my favorite regional cuisines. This year, because I am still on my trying new things kick, I will be making recipes from my new award-winning cookbook, The Mosquito Supper Club by Melissa Martin.

If you have ever wanted to taste the legit flavors of the Louisiana bayou, this book is for you. On top of that the pages are filled with fantastic stories of the people who live there and about their struggle to earn a living and maintain their way of life in the face of global warming. I have recently made a number of recipes from the book and have yet to find one that wasn’t outstanding. Be prepared to plan ahead, though. These recipes are authentic and require certain ingredients that you just won’t find on the West Coast and will have to be ordered to get the right flavors.

A couple of weeks ago, I made the Braised Duck Legs on a blustery Sunday and the results were fall-off-the-bone fantastic. As suggested by the author, I also made the Rice Dressing to go with it. Rice Dressing is more commonly known to the rest of the United States as “Dirty” Rice because of the “dirty” color that happens when you add the ground meat to it. No matter what you call it, the rice is good eatin’ and can be served along side duck, chicken, beef or turkey. It’s also good on its own with a side salad, fresh green beans, or stewed greens. The recipe makes a lot. But, the rice tastes better the next day—so it’s worth it.

If you have never tasted this Louisiana staple you have definitely been missing out. Don’t be turned off by the inclusion of chicken liver (I don’t use gizzards). It just gives the dish richness. I strongly urge you to give this rice a try.

And, laissez les bons temps rouler, Cher…

“Dirty” Rice (Cajun Rice Dressing) Recipe
Adapted from The Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Melissa Martin
Yields 6 to 8 servings Read more…